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If Tyson Ho didn't have to worry about money at his upcoming Carolina style barbecue spot, Arrogant Swine, he would serve "a single menu item: whole hog properly garnished with slaw and corn pone, a griddled cornmeal cake. That's it." But it's not very profitable, so Ho is begrudgingly considering adding chicken to the menu. "People love chicken, and it makes money. I still haven't decided what to do about it." [Serious Eats]
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